Pistachio Gelato / Ice Cream
Friends and family often tell me stories of the great gelato they remember having in Italy... when they try this pistachio gelato, they feel like they're right back in that gelateria thousands of miles away. I've gotten rave reviews from this gelato, and decided I had to share!
If you are wondering, the only thing that makes this more of a pistachio "gelato" recipe, and less of a pistachio "ice cream" recipe, is the fact that it does not have cream and has additional egg yolks. This is the only thing that really distinguishes Italian gelato from American ice cream. Whole milk and lots of egg yolks just alter its texture slightly from that of ice cream.
3/4 to 1 cup unsalted shelled pistachios
2 cups whole milk (or 1/2 cup whipping cream and 1 1/2 cup nonfat milk)
3/4 cup sugar
5 egg yolks
1 teaspoon almond extract
2 drops green food coloring (optional)
1) Grind 3/4 cup pistachios and 1/4 cup sugar in a food processor (until smooth, a few minutes).
2) Combine processed pistachios, milk and almond extract in heavy medium saucepan. Bring to a simmer.
3) Whisk yolks and 1/2 cup sugar in a bowl. Add half of the hot milk mixture to the eggs. Then pour this mixture back into the saucepan. Stir mixture over very low heat until custard thickens slightly and leaves a residue on the back of a wooden spoon (or just wait until you see some milk residue on the sides or bottom of the pan, if any cooked eggs are forming on the bottom of the pan quickly take the pan off, because this means you have left it on too long). It will take around 6 minutes (could be as little as 2 minutes). Don’t boil the mixture, or else it will curdle.
4)Strain the mixture into a new bowl, add food coloring and refrigerate the mixture.
5) Put the mixture into your ice cream maker, and churn up your first batch of pistachio gelato!
I you would like some extra crunchiness for your gelato, one option is to toast some chopped pistachios.